ROAST: Vital wheat gluten, water, tofu (water, soybeans, magnesium chloride, calcium chloride), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, rosemary extract, lemon juice concentrate, oat fiber, corn starch, calcium lactate, potassium chloride. CONTAINS: WHEAT, SOY.
STUFFING: Water, brown rice, bread cubes (enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid], palm shortening oil, yeast, cane sugar, sea salt), onions, celery, wild rice, expeller pressed canola oil, contains less than 2% of sea salt, spices, dehydrated onion, granulated garlic, natural flavors, cane sugar, sunflower oil, maltodextrin. CONTAINS: WHEAT.
HOW TO MAKE ONE THAWED TOFURKY ROAST: (Thaw in refrigerator for 24 hours) With a knife or scissors, remove plastic casing and clips from the Roast. Place on a pan in foil. Pour half the baste over the roast. Cover and cook at 350°F for 1 hour 15 minutes. Uncover and pour remaining baste over roast. Cook uncovered for 10 more minutes.
For a frozen Roast: cook for 2 hours 20 minutes plus 15 minutes uncovered. Carve your Roast with a serrated bread knife. Leftovers are great in a sandwich!
Great options for baste: Whisk these ingredients together to baste before roasting. 3 T. Olive Oil (or other vegetable oil), 1 T. Soy Sauce, 1 1/2t. fresh or ground sage (optional.) Tofurky also gets along great with things like veggie broth, minced garlic, a dash of red wine or herbs like thyme or marjoram.
